Cuties® Clementine Carrot Cake with Cream Cheese Icing

Ingredients

• 3 Cuties® Clementines, peeled and segmented and finely chopped
• 1/3 cup Cuties® Clementine juice
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3 eggs
• 1 1/2 cups granulated sugar
• 3/4 cup canola oil
• 1 tsp vanilla
• 2 1/4 cups packed shredded carrots
• 1/2 cup raisins
• 1/2 cup pecans (optional)

• Cream Cheese Icing:

  • 1 1/2 pkg (8 oz each) plain brick-style cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup icing sugar, sifted
  • 1 tbsp Cuties® Clementine juice

Directions

1. 1
   Preheat oven to 350°F. Grease and flour 13- x 9-inch baking pan; set aside. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt until well combined; set aside.
2. 2
   In separate bowl, beat together eggs, sugar, oil and vanilla until blended. Beat in juice until combined; stir into flour mixture just until moistened. Fold in carrots, chopped clementines, raisins, and pecans (if using). Scrape into prepared pan; smooth top.
3. 3
   Bake for 30 to 35 minutes or until cake tester inserted into center of cake comes out clean. Let cool completely in pan on rack.
4. 4
   Cream Cheese Icing: Using electric beaters, beat cream cheese until light and fluffy. Beat in butter until blended; gradually beat in icing sugar until smooth. Stir in clementine juice.
5. 5
   Spread icing over cake. Refrigerate for at least 1 hour before serving.

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